Stir-fry clams with green onions for a few minutes

Stir-fried clams with green onions can be said to be a more common way to cook clams. However, many people do not know how many minutes they need to stir-fry when cooking for the first time, which often causes the clam meat to become old and affects the taste. If the time is too long, the clam meat and shell will separate, which will not look very beautiful. Today we will introduce to you the stir-frying time of clams with green onions. We hope it will be helpful to you.

The shell of the clam is a bit hard, and it will keep its mouth closed and not say anything to show off when it is still alive. Wouldn’t it take a long time to cook the clam like this? Even the most lively clams need to breathe. They will open their shells and swim in the water. When someone tries to touch them, they will instinctively retract their shells and "close their doors." There is one situation in which clams will open their "doors" to welcome everyone, and that is when the clams are dead.

When cooking ginger and scallion clams, if the clams are dead, their shells will open wide, so when the clams open and bloom, it’s time for us to enjoy the delicious taste! After the clams are opened, continue frying for a while and remove from the pan immediately. This is the best way! If you open the shell and continue cooking for a long time, the shell and the meat will separate, and the meat will not even have a "home". Don't be so cruel!

If you fry them for too long, the shell and the meat will separate. They may look safe, but the freshness of the clams will be greatly reduced. The best time to serve clams is the few minutes after they open their shells! It is best not to buy so many cosmetics and to supplement nutrition from food. However, one pound of clams may not be enough to satisfy you. Buy 3 pounds at a time and eat until you are full! But very satisfying!

Material

Clams, oil, ginger slices, garlic slices, soy sauce, oyster sauce

Method 1

1. Place the clams in a container of water and allow them to spit out mud, sand and dirt.

2. Heat the wok and add oil. When the oil is 80% hot, add ginger slices and garlic slices. When the ginger and garlic turn slightly yellow and have a fragrant smell, add the cleaned clams. Just add a little soy sauce and oyster sauce.

3. Stir-fry over high heat until all the clams have opened their shells.

4. After serving, sprinkle with chopped green onion and red pepper shreds.

Method 2

1. Place the clams in a container of water (preferably salt water) to allow them to spit out the sand and dirt.

2. Boil a pot of water, put the clams in the water and cook until half cooked, then take them out and rinse them with tap water. The clams with opened shells are alive, and the ones that are not opened are dead, which can be discarded.

3. Mix more garlic and fresh chili together and chop them, cut a little ginger into strips, and cut the green onions into sections for later use

4. Turn on the fire and wait for the oil to heat up. Add garlic, chili pepper and ginger into the pot and stir-fry until fragrant. Add clams and stir-fry

5. Pour a little steamed fish soy sauce or light soy sauce before serving, stir fry for a few more times, add scallions and serve. Since clams are seafood and contain more salt, no additional salt is needed.